📖 Instructions

1. First, let's get the shrimp ready. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, lime juice, and a pinch of salt and black pepper. Make sure every shrimp is nicely coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes. Don't skip this step; it's where all the magic happens!
2. While the shrimp are marinating, let's whip up the mango salsa. Dice the mango, red onion, jalapeño (remove seeds for less heat, unless you like it fiery!), and cilantro. Throw everything into a bowl, squeeze in some lime juice, and give it a gentle mix. Taste and adjust seasonings if needed. Set this aside; the flavors will meld together beautifully as it sits.
3. Next, preheat your grill to medium-high heat. Make sure the grill grates are clean to prevent sticking. Lightly oil the grates with cooking oil or spray. This step is crucial! A clean and oiled grill is your best friend.
4. Thread the marinated shrimp onto skewers, or you can grill them directly on the grates if they're large enough. I sometimes forget to soak my wooden skewers, resulting in them charring a bit on the grill. Oops! Make sure you don't make the same silly mistake I do.
5. Grill the shrimp for about 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they'll become rubbery. Keep a close eye on them. Overcooked shrimp is a sad thing, believe me.
6. Warm your tortillas on the grill for a few seconds per side until they are pliable and slightly charred. You can also warm them in a dry skillet or microwave if you prefer. I love those little grill marks though!
7. Assemble the tacos! Place a few grilled shrimp on each tortilla, top with a generous spoonful of mango salsa, and add a dollop of sour cream or Greek yogurt if desired. A little crumbled cotija cheese would be fantastic too. Squeeze a lime wedge over the top for that extra zing.
8. Serve immediately and watch them disappear! These tacos are best enjoyed fresh off the grill. I like to have a cold drink nearby, maybe an ice-cold agua fresca or a crisp Mexican beer. Oh, and don't forget the napkins!